LOW CARB COFFEE ICE CREAM (WITH NO CHURN OPTION)
This low carb coffee ice cream is so rich and creamy you will completely forget that it is low in sugar! The taste is amazing; the recipe easy!
Provided by Jennifer
Categories Sweets, Treats, and Baked Goods Recipes
Time 3h50m
Number Of Ingredients 9
Steps:
- Place the bowl of your ice cream maker in the freezer and freeze overnight.
- Blend all ingredients except the chocolate chips into a blender until smooth.
- If adding chocolate chips, stir into the ice cream mixture.
- Place the blender container in the refrigerator for about 30 minutes. You want it to cool off a bit but not get liquidy.
- Pour the cooled ice cream mixture into ice cream maker and follow directions for your ice cream maker. This is the ice cream maker I use and it works verywell.
- You can eat the coffee ice cream "soft serve" style straight from the ice cream maker. If you prefer a more traditional coffee ice cream consistency, pour the ice cream into a loaf pan and place in the freezer to harden for about 3 hours. If you leave it in the freezer longer than that, it will get hard, so remove from freezer about 20 minutes before serving.
Nutrition Facts : Calories 442 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1 cup, Sodium 102 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LOW CARB COFFEE ICE CREAM
A decadent low carb, keto and sugar free coffee ice cream recipe!
Provided by Mellissa Sevigny
Number Of Ingredients 8
Steps:
- Combine the coffee beans, heavy cream and almond milk in a medium bowl.
- Soak for 2 hours, or overnight if you want a stronger flavor.
- Heat the cream, milk and coffee beans in the microwave for 2 minutes.
- Strain out the beans.
- Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks - stir well.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir.
- Microwave for another 30 seconds, stir.
- At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
- When the custard is chilled, run it through an ice cream maker following the manufacturer's instructions. If you don't have an ice cream maker, try this method using zip lock bags, ice, and salt to freeze your custard mixture.
Nutrition Facts : ServingSize 1/2 cup, Calories 359 calories, Fat 35g, Carbohydrate 1g net, Protein 2g
EASY LOW CARB ICE CREAM
Make and share this Easy Low Carb Ice Cream recipe from Food.com.
Provided by conbrend
Categories Frozen Desserts
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preparation:.
- Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.
Nutrition Facts : Calories 33, Fat 2.3, SaturatedFat 0.9, Cholesterol 94.4, Sodium 4.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 1.8
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